Cauliflower Lentil Soup Recipe.

Cauliflower Lentil Soup

Nothing says fall like a hearty nutritious soup that warms you to the bone. This one fits that bill perfectly!


  • 1-2 tablespoons of olive oil
  • 2 onions
  • 3 cloves garlic, minced (about 1 1/2 teaspoons)
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup dry of red lentils rinsed and drained
  • 1 teaspoon of cumin
  • 1 teaspoon of turmeric
  • 1 bay leaf
  • 6 cups of water or vegetable broth
  • 4 cups of cauliflower florets
  • 2 teaspoons of kosher salt
  • 1/4 teaspoon of black pepper
  • diced red bell pepper, for garnish


  1. Heat the oil in a large soup pot over medium heat. Add the onions and garlic and sauté for 5 minutes, or until softened.
  2. Stir in the carrots, celery, bell peppers, lentils, cumin, turmeric and bay leaf.
  3. Add the water and bring to a boil. Reduce heat and simmer, partially covered for about 30-35 minutes, or until the lentils are nearly tender, stirring occasionally.
  4. Add the cauliflower, salt and pepper. Simmer for an additional 15 minutes. Remove from heat and cool slightly. Remove bay leaf.
  5. Using an immersion blender or food processor, process until smooth. If the soup is too thick, add a little water or broth. Adjust seasonings to taste. Garnish with the diced red pepper.

*Note: When cooking the legumes such as lentils or beans, don’t add the salt until the last few minutes of cooking or the legumes won’t become soft.

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Lesley Wolman

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